SKU:
PR605687
Cooking at Home
$85.95
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Unlock the Joy of Home Cooking with this New York Times Bestseller by David Chang, the renowned founder of the Momofuku empire. This engaging cookbook invites you to revolutionize your cooking methods and transform your kitchen into a hub of creativity and flavor. Aimed at both novices and seasoned chefs, this masterpiece emphasizes the concept of cooking at home with ease and confidence. Discover how to abandon rigid recipes and embrace the art of improvisation, using practical tips that allow you to create mouthwatering meals quickly.
Designed for the busy modern cook, this cookbook teaches you to utilize everyday tools like the microwave, and ingredients such as frozen vegetables, to whip up satisfying dishes in no time. Learn the secrets of fast cooking techniques and shortcuts that save you hours in the kitchen while delivering delicious results.
This guide embraces flexibility, encouraging readers to taste and adjust, making it perfect for family dinners or weeknight meals. With engaging narratives and expert advice from food writer Priya Krishna, you’ll learn to ‘cook like a chef’ without the stress.
Dive into the joy of home cooking and discover the simple yet effective strategies that will elevate your culinary skills. Perfect for anyone looking to enjoy quick and tasty meals, this cookbook makes cooking fun and fulfilling!
Condition: BRAND NEW
ISBN: 9781524759247
Format: Paper over boards
Year: 2021
Publisher: RANDOM HOUSE US
Pages: 400
Description:
NEW YORK TIMES BESTSELLER . The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna's mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave's guide to substituting, adapting, shortcutting, and sandbagging-like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
It's all about how to think like a chef . . . who's learned to stop thinking like a chef.
Designed for the busy modern cook, this cookbook teaches you to utilize everyday tools like the microwave, and ingredients such as frozen vegetables, to whip up satisfying dishes in no time. Learn the secrets of fast cooking techniques and shortcuts that save you hours in the kitchen while delivering delicious results.
This guide embraces flexibility, encouraging readers to taste and adjust, making it perfect for family dinners or weeknight meals. With engaging narratives and expert advice from food writer Priya Krishna, you’ll learn to ‘cook like a chef’ without the stress.
Dive into the joy of home cooking and discover the simple yet effective strategies that will elevate your culinary skills. Perfect for anyone looking to enjoy quick and tasty meals, this cookbook makes cooking fun and fulfilling!
Condition: BRAND NEW
ISBN: 9781524759247
Format: Paper over boards
Year: 2021
Publisher: RANDOM HOUSE US
Pages: 400
Description:
NEW YORK TIMES BESTSELLER . The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna's mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave's guide to substituting, adapting, shortcutting, and sandbagging-like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
It's all about how to think like a chef . . . who's learned to stop thinking like a chef.
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